Caramelized Fennel is a delicious recipe that pairs well with many dishes. It's a bit sweet with a slight licorice taste. Serve it as a side dish to a main meal or use it to enhance any weeknight meal.
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What is Caramelized Fennel?
If you're curious about how to cook fennel, this method delivers a dish full of flavour. Caramelized fennel is prepared by cooking the fennel bulb low and slow over medium heat until it's soft and "jam-like" in texture. The caramelization's sweetness and the flavours' complexity make this a popular vegetable to cook.
Why this recipe works
- By caramelizing the fennel - it provides an incredible depth of flavour resulting in a delicious and complex dish. It's a tried and trusted technique.
- It's easy to make, requiring only a few simple ingredients and minimal preparation time.
- It's perfect for any occasion - use it as a side dish to the main course (my favourite is a rack of lamb). Alternatively, add it to a pizza as a topping or tossed through hot pasta for an easy weeknight meal.
What goes into this recipe
- Fennel Bulbs: Fresh fennel is the star of this dish, and it's cooked until it becomes a delicious caramelized treat. My recipe uses large fennel.
- Red onion: This is thinly sliced and added to the pan to help cook the fennel and add some sweetness and flavour. You can sub with a regular brown onion if you prefer.
- Olive oil: Use good quality extra virgin olive oil to cook the onions and fennel. You may add a tablespoon of butter for a little added flavour.
- Red Wine Vinegar: This adds a slight acidity to the dish and helps balance out the sweetness of the caramelized fennel. You can swap out the vinegar for lemon juice if you prefer.
- Seasonings: Salt and black pepper.
- Optional Add-Ons: Add a tablespoon of sugar, or one-quarter cup of maple syrup, or other similar sweeteners.
Recipe variations
- Add a ¼ cup of ouzo towards the end of cooking - and make it Greek!
- Toss through chopped parsley, basil and Parmesan cheese for a little Italian inspiration.
- Add some freshly chopped chilli or dried chilli flakes for a bit of heat.
- Finally, add a sliced leek for a little extra onion flavour.
How to make this recipe
Prepare your fennel by trimming the bulb's top and bottom, removing the tough outer layer, and slicing thinly. You may want to remove the core; however, I don't bother. Peel your onion and slice thinly as well.
Heat a large cast-iron skillet or pan over medium-high heat. Add the olive oil, followed by the fennel slices and onions. Stir well to combine and allow the vegetables to brown.
Adjust the heat to low and allow the fennel and onions to cook slowly for 30-40 minutes. (Add the sugar at this stage if using). Stir them every five minutes until they become golden brown. If the mixture becomes dry, try adding a few tablespoons of water.
In the last five minutes of cooking, add the vinegar, salt and pepper and toss through the fennel mixture. Serve warm or at room temperature.
Serving suggestions
Here are my favourite ways to enjoy this recipe.
For a quick weeknight meal, use it as a topping for a caramelized fennel pizza! The bases have been made using my Greek yogurt flatbread.
Make caramelized fennel pasta! Toss it through with nuts (pine nuts or walnuts work well), goat cheese, and a little lemon zest.
Expert tips
- Make sure you use fresh fennel bulbs.
- Cook the fennel slowly at low heat so that the fennel cooks evenly without burning.
- Use a large skillet to ensure even browning.
FAQ's
The fennel should feel tender and have a jam-like consistency with a golden brown colour.
Choose firm fennel with no blemishes. Avoid any bulb that feels spongy.
More recipes using fennel
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📋 Recipe
Caramelized Fennel
Ingredients
- 2 fennel bulbs
- 1 red onion
- 2 tablespoons olive oil, extra virgin
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Prepare your fennel by trimming the bulb's top and bottom, removing the tough outer layer, and slicing thinly. You may want to remove the core; however, I don't bother. Peel your onion and slice thinly as well.
- Heat a large cast-iron skillet or pan over medium-high heat. Add the olive oil, followed by the fennel slices and onions. Stir well to combine and allow the vegetables to brown.
- Adjust the heat to low and allow the fennel and onions to cook slowly for 30-40 minutes. (Add the sugar at this stage if using). Stir them every five minutes until they become golden brown. If you find the mixture is becoming dry, try adding a few tablespoons of water.
- In the last five minutes of cooking, add the vinegar, salt and pepper and toss through the fennel mixture. Serve warm or at room temperature.
Notes
- Make sure you use fresh fennel bulbs.
- Cook the fennel slowly at low heat so that it cooks evenly without burning.
- Use a large skillet to ensure even browning.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
This recipe was first published in 2009 but was updated with fresh content and pictures in April 2022.
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